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To make ranch roasted chickpeas, you need a few simple items. Here’s the list: - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 2 teaspoons ranch seasoning mix (store-bought or homemade) - 1 teaspoon garlic powder - ½ teaspoon onion powder - ½ teaspoon smoked paprika - ¼ teaspoon salt (adjust to taste) - ¼ teaspoon black pepper - Fresh parsley, chopped (for garnish) Each ingredient plays a key role. The chickpeas are the main star. They provide protein and a nice texture. Olive oil helps them crisp up in the oven. The ranch seasoning adds that classic flavor we all love. Garlic powder and onion powder bring depth, while smoked paprika gives a hint of warmth. Adjust the salt and pepper to match your taste. These ingredients blend together to create a crunchy and flavorful snack. You can find the full recipe to guide you through the cooking process. Enjoy! - Preheat the oven to 400°F (200°C). - Dry the chickpeas using a kitchen towel. Start by preheating your oven. A hot oven helps make the chickpeas crispy. Next, take a can of chickpeas. Drain and rinse them well. Then, spread them on a clean kitchen towel. Pat them dry gently. The drier they are, the better they will crunch up in the oven. - Combine chickpeas with olive oil and seasonings. In a medium bowl, add the dried chickpeas. Pour in two tablespoons of olive oil. Next, sprinkle in your ranch seasoning mix and other spices. I like to add garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss everything together until the chickpeas are evenly coated. This gives each bite a lot of flavor. - Spread on a baking sheet and roast for 25-30 minutes. - Stir halfway through for even cooking. Now, it's time to roast! Spread the seasoned chickpeas in a single layer on a baking sheet. I like using parchment paper to make cleanup easy. Place them in the oven for 25 to 30 minutes. Halfway through, take them out and stir. This helps them cook evenly. When they turn golden brown and crispy, they are ready. Enjoy them warm or let them cool slightly, then munch away! For the full recipe, check the details above. To get the best crunch from your ranch roasted chickpeas, start by drying them well. After rinsing, lay them out on a clean towel. Pat them dry gently. The drier they are, the crunchier they will turn out. Next, adjust the cooking time to match your crispness preference. For a crunchier texture, roast them a bit longer. Just keep an eye on them to avoid burning. I usually take them out when they are golden brown, about 25 to 30 minutes. Don’t be afraid to get creative with spices! While ranch seasoning is great, you can add more flavor. Try cayenne pepper for heat, or even cumin for a smoky taste. You can also mix in dried herbs like dill or thyme for extra zest. For garnishing, fresh parsley is nice, but you can switch it up! Consider using chopped chives or even a sprinkle of nutritional yeast for a cheesy touch. These small changes can turn a simple snack into something special. {{image_2}} You can make your own ranch seasoning at home. Here’s what you need: - 1 tablespoon dried dill - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon dried parsley - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon smoked paprika Mix these ingredients in a bowl. This mix adds a fresh touch to your ranch roasted chickpeas. You can also adjust the flavors. Want it spicier? Add cayenne pepper. Prefer it milder? Skip the black pepper. The choice is yours! You don’t have to roast chickpeas in the oven. Air frying is a great option. Set your air fryer to 400°F (200°C). Cook the chickpeas for about 15-20 minutes. Shake the basket halfway through for even cooking. Using a dehydrator is another fun way to prepare them. Dehydrate at 150°F (65°C) for about 6-8 hours. This method gives a different texture. They stay crunchy while being lighter. Try both methods to find your favorite! For the full recipe, check the section above. To store leftover ranch roasted chickpeas, let them cool fully first. Place them in an airtight container. This helps keep them fresh. If you want them crispy, avoid sealing them right away. To keep them crunchy after cooking, store them at room temperature. A cool, dry place is best. Never refrigerate them, as moisture can make them soggy. To reheat your chickpeas, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the chickpeas on a baking sheet in a single layer. Heat them for about 10 minutes. This method helps regain their crunch. You can also use an air fryer. Just set it to 350°F (175°C) and heat for about 5 minutes. This keeps them crispy while warming them up. Enjoy your ranch roasted chickpeas as a snack anytime! For the full recipe, check the earlier section. Can I use dried chickpeas instead of canned? Yes, you can use dried chickpeas. You need to soak them overnight. Cook them until tender before roasting. This method takes longer but adds a deeper flavor. How do I adjust the recipe for a larger batch? To make more ranch roasted chickpeas, simply multiply the ingredients. Ensure your baking sheet has enough space for even cooking. More chickpeas mean a longer roasting time, so check for crunchiness. What's the nutritional value of ranch roasted chickpeas? Ranch roasted chickpeas are high in protein and fiber. One serving offers around 120 calories, 5 grams of protein, and 3 grams of fiber. They are a satisfying snack choice. Are there healthy alternatives to ranch seasoning? Yes, you can make your own ranch seasoning. Use dried herbs like dill, parsley, and chives. This way, you control the salt and flavor. You can also use nutritional yeast for a cheesy taste. Best ways to serve ranch roasted chickpeas. Serve ranch roasted chickpeas as a snack or topping. They pair well with salads, soups, or as a crunchy side. You can also enjoy them straight from the bowl while watching your favorite show. Pairing ideas with dips or other snacks. Try pairing them with hummus or guacamole for added flavor. They also go well with tzatziki sauce. For a fun snack mix, combine them with nuts and dried fruit. For the full recipe, check out the Ranch Roasted Chickpeas section above. This post covered all you need for ranch roasted chickpeas. You learned the key ingredients, easy steps, and tips for crunchiness. You can customize the flavors too. Store your leftovers right to keep them crispy. I hope these ideas inspire you to make a tasty snack. Enjoy your cooking and the delicious results!

Ranch Roasted Chickpeas

Get ready to snack smart with these Ranch Roasted Chickpeas! This easy recipe transforms chickpeas into a crunchy, flavor-packed treat perfect for munching. With just a handful of simple ingredients and quick instructions, you can create a healthy and delicious snack that’s loaded with flavor. Don't miss out on this delightful recipe—click through to explore how to make your own Ranch Roasted Chickpeas today!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 teaspoons ranch seasoning mix (store-bought or homemade)

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

¼ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    After rinsing the chickpeas, spread them out on a clean kitchen towel or paper towel and pat them dry. The drier they are, the crunchier they will become.

      In a medium-sized mixing bowl, combine the dried chickpeas, olive oil, ranch seasoning mix, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until the chickpeas are well coated.

        Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.

          Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the chickpeas are golden brown and crispy.

            Once roasted, remove them from the oven and let them cool slightly.

              Garnish with chopped parsley for a fresh touch before serving.

                Prep Time: 5 mins | Total Time: 40 mins | Servings: 4